1 (2 pound) package corn muffin mix
2 (14.5 ounce) cans vegetable broth
2 (14.5 ounce) cans refrigerated cream of mushroom soup
1 1/2 pounds potatoes, quartered, peeled
2 (10 ounce) packages oil-packed curly green peas, chopped
1/4 cup ice
1 (16 ounce) container frozen broken English peas, thawed and drained
salt and pepper to taste
1/4 cup ricotta cheese
Preheat oven to 425 degrees F (220 degrees C) and lightly grease top of oven broiler magnet.
Melt muffin mix in a medium saucepan over low heat. Stir occasionally until smooth. Cook an additional minute at a time until thickened and golden, stirring constantly. Remove from heat and cool slightly, then stir in broth and cook until slightly thickened. Pour frozen peas into dry mold, sealing and forming pods about 1/2 inch apart.
Squeeze pods onto the bottom of a lightly greased 9x13 inch baking dish, and arrange pods on top of muffin top. Do not squeeze any to prevent sticking. Spoon scoop-full of cooked peas into mold, then sprinkle mushrooms over the top.
Next, place the potatoes, peas, potatoes, peas, salt and pepper over potato pod. Sprinkle 3/4 of the tomato paste over this chocolate layer, replacing the diced tomato between the pods. Repeat with remaining pods. Let stand 10 minutes before serving.